Thread: Sambar

I've shot one or two now

I don't mind the back steaks if aged properly (3-4 weeks minimum). As for the rest of the animal, turn it into mince, salamis and sausages.

A mate and I recently had the hindquarters of a young spiker turned into the above.... Wasn't much change from $200.

They are big..... really big! I'll only shoot a stag bigger than my current best or young animals for meat.

No idea if the hides any good.... Very thick and course hair.

Good luck